A little about pink salmon
Many of them remember us that in the days of the USSR, as well as today, there was a struggle for proper nutrition, and at the state level. In all catering establishments, “fish days” were held on Thursdays, when all dishes were prepared only from fish. If you want to taste meat - wait for Friday, no more. To some extent, this was the right decision: the domestic commercial fish, which at that time was caught in sufficient quantities, was a valuable source of protein, essential amino acids and trace elements necessary for the working body for the benefit of socialism. Today fish days have sunk into oblivion, but fish dishes can always be found in the menu of any restaurant.
Pink salmon is a fish of the salmon family, a unique and valuable dietary product in terms of its composition and properties. Its tender meat with a characteristic reddish hue has an excellent taste. Pink salmon is very useful: it contains omega-3 fatty acids that lower blood cholesterol levels, vitamin D, which is responsible for the formation and health of bone tissue, and an easily digestible protein. In general, this fish, popular with consumers and quite affordable, is characterized by a rich vitamin and mineral composition.
Pink salmon is quite satisfying, but at the same time it is low in calories (only 140 kcal per 100 g), so it can be safely included in the diet without fear of excess weight. Also, due to its beneficial properties, this fish can be consumed by patients with diabetes mellitus, after consulting a doctor.
Pink salmon goes on sale fresh and, as is most often the case in Central Russia, frozen, cut (headless, fillets, steaks, belly), salted in a piece or slices. The pink salmon caviar, beloved by many, should be separately noted.
To properly defrost pink salmon, it must be left in the refrigerator overnight, while all the juices will remain in it, while at room temperature, its cells will be destroyed and nutrients will go away with water. Such fish will be dry when cooked.
Pink salmon can be used to prepare a huge variety of healthy dishes for the daily menu and for the festive table. This fish makes great hot and cold soups; it is stewed, fried, steamed, salted, excellent cutlets, dumplings, casseroles are made; it can serve as an excellent filling for pies and pies and the main ingredient in fish salad.
Pink salmon dishes
On hot summer days, you want something cold, light and dietary for lunch. The queen of Russian cold soups - botvinia with pink salmon, which will please even the most fastidious gourmets, will help the hostess to solve this problem.
For 6 servings:
· 500 g fillet of fresh frozen pink salmon;
100 g of sorrel, spinach, beet tops, green onions;
Carrots - 1 pc.;
Onions - 1 pc.;
· Radish - 4–5 pcs.;
· Cucumber - 3-4 pcs.;
Dill - 50 g;
· White kvass - 1 l;
· Water - 1 l;
Horseradish - 1 tbsp. l.;
· Salt, sugar, black pepper - to taste;
Quail eggs - 12 pcs.
1) peel the onions and carrots;
2) defrost fish fillets, wash and cut into large cubes;
3) put onions and carrots in a saucepan, pour in water, put on fire and bring to a boil. Add fish, salt and pepper. Cook for 7 minutes. Transfer the fish to a dish. Strain the broth;
4) greens, except for dill, rinse and cut into thin strips. Blanch in 500 ml of boiling broth for 2 minutes. Throw in a colander;
5) cut cucumbers into strips, chop onions, carrots and dill. Grate radish on a coarse grater. Mix everything, add horseradish, sugar and salt.
6) hard boil quail eggs, peel, cut in half;
7) Arrange herbs, vegetables, fish and egg halves on plates. Pour in kvass. Add sour cream to taste. Serve ice separately.
Any festive table will be decorated with a casserole of pink salmon, cauliflower and broccoli with béchamel sauce - a tasty, healthy, easy to prepare and beautiful dish when served.
For 6 servings:
· Fillet of pink salmon - 500 g;
Cauliflower - 300 g;
Broccoli - 300 g;
· Hard cheese - 100 g;
Milk - 500 ml;
Butter - 100 g;
Flour - 4 tbsp. l.;
Dried basil - 1 tsp;
· Salt, ground black pepper, nutmeg.
1) boil broccoli and cauliflower in boiling salted water for 2-3 minutes, drain in a colander. Cut the pink salmon fillet into 1, 5 × 2 cm pieces;
2) prepare the béchamel sauce: melt the butter in a saucepan. Fry the flour in a dry frying pan until light brown, add to the butter, mix well. Pour in milk. Stir constantly over low heat, avoiding the formation of lumps. When the sauce begins to thicken, add salt, pepper and nutmeg to taste. If characteristic funnels form on the surface of the sauce (beginning of boiling), remove from heat;
3) put the boiled cabbage and chopped fish in a greased pan. Pour over the sauce, sprinkle with grated cheese and basil. Bake in the oven at 200 degrees for 20-30 minutes. Serve hot.
